YIELD: 8 SERVINGS 1½ qts. cranberry juice6 oz. cranberry vodka9 Tbsps. salt1 center-cut pork rack, frenched (8 to 9 lbs.)8 oz. toasted pecans, ground8 oz. plain bread crumbs3 oz. clarified butter, divided2 oz. fresh thyme leaves, chopped4 oz. dried cranberries 1. For the brine: Combine cranberry juice, vodka and salt. Cover the pork with cranberry brine. Cover and refrigerate overnight. 2. For the pecan crust: Combine ground pecans, bread crumbs, 1½ oz. butter and thyme. Remove the pork ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.